Use And Care Guide - KitchenAid

PASTA MAKER St. Jo Kitcheseph nA, Mich idiganUSSoliAd StOffateStirSpee2 4 d Con6 8 trol10SNFGA/SNPA*This attachment has been approved for use withall KitchenAid household stand mixers*Pasta Maker Plates (Model SNPA) are available to convert a Model FGA FoodGrinder to a Pasta Maker.

arbIMPORTANT SAFEGUARDSWhen using electrical appliances, basic safety precautions should always befollowed including the following:1. Read all instructions.2. To protect against risk of electrical shock, do not put mixer in water or otherliquid.3. Close supervision is necessary when any appliance is used near children.4. Unplug from outlet when not in use, before putting on or taking off parts, andbefore cleaning.5. Avoid contacting moving parts. Keep fingers out of discharge opening.6. Do not operate the mixer with a damaged cord or plug or after the mixer malfunctions, or is dropped or damaged in any manner. Return the mixer to thenearest Authorized Service Center for examination, repair or electrical ormechanical adjustment.7. The use of attachments not recommended or sold by KitchenAid may causefire, electric shock or injury.8. Do not use the mixer outdoors.9. Do not let the cord hang over the edge of table or counter.10. Never feed dough by hand. Always use food pusher.11. This product is designed for household use only.SAVE THESE INSTRUCTIONSYour safety and the safety of others is very important.We have provided many important safety messages in this manual and onyour appliance. Always read and obey all safety messages.This is the safety alert symbol.This symbol alerts you to hazards that can kill or hurt you andothers.All safety messages will be preceded by the safety alert symboland the word “DANGER” or “WARNING.” These words mean:You will be killed or seriously injured! DANGERif you don’t follow instructions.ý!ýý!WARNINGYou can be killed or seriously injuredif you don’t follow instructions.All safety messages will identify the hazard, tell you how to reduce the chanceof injury, and tell you what can happen if the instructions are not followed.2

arbTO ASSEMBLE:CE HABDIGFInsert the grind worm (A) into the grinder body (B). Place one of the pasta plates(C) over the exposed end of the grind worm, matching the tabs of the plate withthe notches in the grinder body. Place ring (D) onto grinder body, turning by handuntil finger tight but not overtightened. Wooden food pusher (F). A storage case(G) is provided to store pasta plates, bowl clips (H) and cleaning tool (I).Note: Do not use wrench (E) to tighten ring.the hub. Tighten attachment knobuntil attachment is completelysecured to mixer.FOR 5 QUART MODELS**Two, small, metal clips (H) have beenpacked with this attachment. Theseclips are to be used only when makingthe pasta dough recipes.To use clipsOnce bowl has beenattached to the mixer,place the clips over thelocating pins. These clips help keepthe bowl stationary during mixing.TO ATTACH:231Before attaching accessory, turn offand unplug unit.Loosen attachment knob (1) by turning it counterclockwise. Removeattachment hub cover. Insert attachment shaft housing (2) into attachmenthub (3) making certain that attachment power shaft fits into square hubsocket. Rotate attachment back andforth if necessary. When attachmentis in proper position, the pin on theattachment will fit into the notch on**5 Quart models include K5SS, KSM5, KSM50P.3

arbTO USE:ý!WARNINGRotating Blade HazardAlways use foodpusher.Keep fingers out ofopenings.Keep away fromchildren.Failure to do so canresult in cuts or otherinjury.FLAT NOODLE (PLATE 3)Extrusion Length — 24 cm; stopmixer and gently pull noodles awayfrom plate.Separation — Lay on flat surface andseparate immediately. Dry on a towelin a single layer.Storage — Use immediately or thoroughly air dry and store in a plasticbag.Turn mixer to Speed 10. Slowly feedwalnut-size pieces of dough into thehopper; dough should self-feed. Thegrind worm should be visible beforeadding the next piece of dough. Usefood pusher only if dough becomescaught in hopper and no longer selffeeds.MACARONI (PLATE 4)Extrusion Length - 15 to 20 cm; stopmixer and gently pull noodles awayfrom plate.Separation - Lay on flat surface andseparate immediately. Partially dry ona towel in a single layer. When fairlyfirm, crack by hand or cut with a knifeinto smaller macaroni noodles.Storage - Cook within 4 hours afterextrusion.THIN SPAGHETTI (PLATE 1)Extrusion Length — 24 cm; stopmixer and gently pull noodles awayfrom plate.Separation — Lay on flat surfaceand separate immediately. Dry on atowel in a single layer.Storage — Use immediately or thoroughly air dry and store in a plasticbag.THICK SPAGHETTI (PLATE 2)Extrusion Length — 24 cm; stopmixer and gently pull noodles awayfrom plate.Separation — Lay on flat surfaceand separate immediately. Dry on atowel in a single layer.Storage — Use immediately or thoroughly air dry and store in a plasticbag.LASAGNA (PLATE 5)Extrusion Length - 28 to 30 cm; stopmixer and gently pull or cut strip withknife away from plate.Separation - Partially dry on a towelin a single layer.Storage - Cook within 4 hours orfreeze in aluminum foil.Note: Pasta Maker Plates (ModelSNPA) are available to convert aModel FGA Food Grinder to a PastaMaker.4

arbhold sifter directly above and closeto cup. Scoop flour into sifter andsift until flour exceeds top of cup.Using the flat edge of a spatula,remove excess flour from measuringcup.Note: Mixer must rest at least 1 hourafter extruding 2 consecutive pastadough recipes. Occasionally, there may be unmixedpieces of dough in the bowl after initial mixing with the flat beater.These pieces will be sufficientlyincorporated by mixer kneading followed by hand kneading which firmsand smoothes the texture of thedough. After kneading, the doughshould be allowed to rest, wrappedin a dry towel, for 15 minutes beforeextrusion. Experience has shown that veryhumid conditions can cause thedough to become sticky and difficultto extrude. To help compensate forthis problem, start the initial mixingprocess with only the sifted flour andeggs. Check the dough for properconsistency and then add water ifnecessary. Spaghetti, flat noodles and macaronitend to curl in different directions asthey extrude through the plate. Thefirst 10 inches of curled noodles maybe pulled off and returned to thehopper to be extruded again. Pastawill extrude slowly at first, thenfaster as more dough is extruded. Separate pasta immediately afterextrusion. Lay a group of noodles ona flat surface and pull apart fromdrier ends of strands. Dry on atowel in a single layer. Homemade pasta behaves differentlythan store purchased. Spaghetti andflat noodles bend as they dry and aremore fragile, thus requiring carefulhandling before cooking.TO CHANGE THE PLATES:Whenever you wish to change plates,the unit must be completely disassembled, the dough cleaned out of thegrinder body, and the unit reassembled as stated on page 3.Note: Pasta Maker Plates (ModelSNPA) are available to convert aModel FGA Food Grinder to a PastaMaker.TO LOOSEN THE RING:If ring is too tight to remove by hand,slip the wrench over the grooves.Turn wrench handle counterclockwise.Note: Never use wrench to attach ringto grinder body. Damage to theattachment may result.TO CLEAN:Completely disassemble unit. Usecleaning tool to remove excess doughfrom plates. Grinder body, grindworm, pasta plates, ring, wrench andstorage stomper are dishwasher safe.Wash wooden food pusher in warmsudsy water.ABOUT PASTA Learning to make homemade pastais simply a matter of practice. Ifyou have never made pasta, youmay have to prepare several batchesof dough before you feel comfortable. We recommend experimentingwith the Basic Egg Noodle Recipe. The ratio of liquid to flour in pastadoughs is small, making them firmand leathery, but still pliable. It isextremely important to have the correct proportion of ingredients forproper dough consistency, as doughswhich are too moist or too dry willbe difficult to work with. To helpyou achieve consistent results, thepasta recipe in this booklet specifiessifted flour. To sift flour, follow thisprocedure:Place dry ingredient measuring cupon a large piece of waxed paper and5

a bBASIC EGG NOODLEPASTAQQQQQQQQQQs QQQQQQQQQQ3 large eggs2 tablespoons water23 4 cups sifted all-purposeflourBreak eggs into a glass measuring cup. Addwater. Carefully check to see that the total liquidamount is 3 4 cup. If less than 3 4 cup, addadditional water 1 teaspoon at a time until thatamount is reached.Place flour in bowl. Attach bowl and flat beater.Turn to Speed 2 and gradually add eggs andwater. Mix for 30 seconds. Stop mixer andexchange dough hook for flat beater. Turn toSpeed 2 and knead for 2 minutes.Remove mixture from bowl and hand knead for30 seconds to 1 minute. Cover with plastic wrapand let dough rest for 15 minutes beforeextruding through Pasta Maker.Yield: about 1 pound doughPer serving: About 184 cal, 7 g pro, 33 g carb,2 g fat, 80 mg chol, 25 mg sod.TO COOK PASTAAdd 1 tablespoon salt and 1 tablespoon oil to6 quarts boiling water. Gradually add pasta andcontinue boiling until pasta is tender. (Pastafloats on top of water as it cooks, so stir occasionally to keep it cooking evenly.) Drain pasta incolander.For spaghetti, flat noodles, and macaroni, cookentire recipe as directed. For lasagna noodles,cook half of recipe at a time.Tip: Pasta dough or fresh noodles can be storedin plastic bags in refrigerator up to three days orin freezer up to one month. Cooked noodles canbe stored in plastic bags in refrigerator up tothree days. Toss noodles with 1 tablespoon oilbefore placing in bags.6

a bCONFETTI PASTASALADQQQQQQQQQQs QQQQQQQQQQSalad4 cups broccoli florets1 2 recipe Basic Egg NoodlePasta macaroni, cookedand drained1 medium red bell pepper,coarsely chopped1 medium yellow summersquash, cut into thin strips1 4 cup chopped green onions1 can (151 2 oz.) kidneybeans, drained and rinsedDressing 4 4211 21 211Cook broccoli in boiling water about 2 minutes;drain.Combine all Salad ingredients in large bowl.Combine all Dressing ingredients in small bowl;mix well. Add to Salad. Toss to coat. Refrigerateuntil serving time.Yield: 8 servings.Per serving: About 248 cal, 9 g pro, 35 g carb,9 g fat, 53 mg chol, 420 mg sod.cup olive oilcup red wine vinegarteaspoons lemon juiceteaspoon sugarteaspoon saltteaspoon dried basilleavesSPINACH LASAGNAROLL-UPSQQQQQQQQQQs QQQQQQQQQQ2 teaspoons margarine orbutter1 2 cup finely choppedonion1 2 cup finely chopped redbell pepper1 4 cup fat-free eggsubstitute or 1 egg1 cup reduced-fat ricottacheese1 package (10 oz.) frozenspinach, thawed andsqueezed dry1 4 cup shredded Parmesancheese1 2 recipe Basic EggNoddle Pasta lasagnanoodles, cooked anddrained1 jar (28 oz.) pasta sauce1 cup shredded part-skimmozzarella cheeseMelt margarine in medium skillet over mediumhigh heat. Add onion and bell pepper. Cook andstir until softened. Cool slightly.Place egg substitute and ricotta cheese in mixerbowl. Attach bowl and flat beater to mixer. Turnto Speed 2 and mix about 1 minute. Stop andscrape bowl. Add spinach, Parmesan cheese, andonion mixture. Turn to Speed 2 and mix about1 minute.Spread about 1 4 cup cheese mixture on eachlasagna noodle. Roll up tightly. Spoon about1 cup pasta sauce over bottom of 13x9x2-inchbaking pan. Place lasagna rolls, seam side down,on sauce. Spoon remaining sauce over rolls.Cover with foil. Bake at 350 F for 40 to 45 minutes, or until hot and bubbly. Remove foil.Sprinkle with mozzarella cheese. Bake 5 minuteslonger, or until cheese is melted.Yield: 8 servings.Per serving: About 312 cal, 17 g pro, 39 g carb,10 g fat, 75 mg chol, 733 mg sod.7